Okay, so I’m not the biggest fan of pumpkin. I’ll admit it. But that’s why this recipe is so key–it’s a sweet pumpkin dish that I keep making every week! I top the waffles with this salted caramel cold foam (brand is Coffee Toppers) that’s kind of hard to find near me, but half the grocery stores seem to carry it. I believe you can make salted caramel cold foam at home too, but I really like it from the spray can.
After spraying the salted caramel cold foam on the waffle, I drizzle Nutella on top of the waffle, and then crack some coarse salt because salt is sugar’s best friend. You may be asking, “Berry, how do you drizzle Nutella?” Well let me tell you–I’m actually quite proud of what I figured out.
To drizzle Nutella, I first purchased an empty honey squeeze bottles (like these on Amazon–I don’t get money from this link). Then, I filled a sandwich bag with Nutella, cut off the corner of the bag, and piped the Nutella from the bag into the squeeze bottle. I added a touch of canola oil to the bottle, and then stirred with a butter knife. And voila! I now have a squeeze bottle of Nutella that I can put on any sweet treat I like. And you can store it upside down (thanks to the flat cap of the squeeze bottle), so there’s no waiting on the Nutella to drip down so you can squeeze it.
I love Nutella.
On another note, my cousin just left after visiting me for a week two. It’s funny, because we never actually saw each other in the house, but I could definitely smell him. And his food. And him. He smelled funny sometimes.
Why These Are Awesome
It’s fall. You want pumpkin in fall. Maybe it isn’t fall and you still want pumpkin. You want waffles because they’re waffles. Top it up with salted caramel cold foam and Nutella and you have an awesome breakfast.
Caramel Nutella Pumpkin Waffles
Ingredients
- 1/2 cup flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1/2 teaspoon salt
- 2 eggs
- 7.5 ounces canned pumpkin puree
- 1/2 cup buttermilk
- About 1/2 cup semisweet chocolate chips
- Spray oil
Toppings
- Salted caramel cold foam
- Nutella
- Fruit
- Coarse or flakey salt
Instructions
- Preheat your waffle iron to 350°F.
- In a small bowl, whisk together 1/2 cup flour, 3 tablespoons sugar, 1 teaspoon baking powder, 1 tablespoon cocoa powder, and 1/2 teaspoon salt.
- In a medium bowl, whisk together 2 eggs, 7.5 ounces canned pumpkin puree, and 1/2 cup buttermilk. Add flour mixture to the egg mixture, and whisk until flour disappears. Do not overmix.
- Spray waffle iron surfaces with oil, and ladle about 1/2 cup of batter onto the waffle iron. Place chocolate chips on top of the waffle, so the chips are 1 to 2 inches apart. I use about 14 chocolate chips per waffle. Close waffle iron, and cook for approximately 4 minutes and 30 seconds.
- Remove waffle to a plate, and repeat with remaining batter.
- Top each waffle with salted caramel cold foam, drizzled Nutella, fruit, and coarse salt.
Notes
- Calories do not include the toppings.
- The waffle iron I use is the Cuisinart Griddler (link) outfitted with these heart-shaped waffle plates (link). These links aren’t sponsored, and I’m legitimately happy with this waffle iron because you can remove the plates and put them in the dishwasher or wash them by hand. Most waffle irons aren’t so easy to clean, because if you can’t remove the griddle surface plate, you can’t wash it under water.
- If you don’t have pumpkin puree, you can replace it with applesauce or greek yogurt.
Chef Selfie
